Tag Archives: baked eggs

Bacon And Egg Cups With Capsicum

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We have been playing around with different lunch box options for the boys this weekend and these came back as a winner. Great in the school lunch boxes or as a breakfast option.

Makes 4 egg cups.

Ingredients

4 rashers streaky bacon, rind removed

4 eggs

30mls cream

40g cheese, grated

1/2 small red capsicum, finely diced

salt and pepper

Method

Line a six hole muffin tray with four paper cases.

Preheat the oven to 190 degrees Centigrade.

Take a piece of bacon and line the sides of the paper case with it.

Beat the eggs and cream in a jug. Season well.

Sprinkle a little cheese onto the base of each prepared case, now sprinkle in one eighth of the capsicum on top.

Prepare all of the muffin cases as above.

Now, gently pour in the egg. Top with the capsicum and then cheese.

Slide the tray into the oven and bake for 15-20 minutes until golden.

 

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Baked Eggs In Potato Skins With Chilli

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This isn’t really a recipe, more of a suggestion for a gluten and dairy free breakfast or brunch.

As we now have two coeliacs in the house I like to try and vary the breakfast options over the weekend when we have a little more time to linger over breakfast.

I tend to bake the potatoes the night before while dinner is in the oven as they are easier to handle cold the following morning!

Obviously the egg size dictates the size of the skins that you need, I’m using my girls eggs and they are very large, smaller eggs, just use smaller potatoes.

To bake the potatoes, I wrap them in foil and bake in a preheated 200 degree Centigrade  oven for 1 hour.

Makes 4.

Ingredients

2 x 350g large baking potatoes, baked

4 eggs

1/4-1/2 teaspoon chilli flakes

a couple of pinches, fresh chopped parsley

salt and pepper to taste

Method

Preheat the oven to 200 degrees Centigrade.

Cut the potatoes in half so you have two thinner halves, this makes them easier to stand.

Scoop most of the potatoes out, leaving a thin layer that hasn’t broken through the skin.

Lay the potatoes skins on a baking sheet, carefully, crack an egg into each skin, sprinkle with chilli flakes and season well.

Bake in the oven for 8-12 minutes, I tend to bake for around 8 minutes as I like my yolk runny!

Remove from the oven, sprinkle over the parsley and serve.

Egg and Ham Cups

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These are very popular with the boys and their friends and they make a change from cooking bacon and eggs for breakfast.

Baking for 12-15mins gives a soft yolk. If I’m making these for lunch boxes I cook them for a little longer to ensure the yolk is cooked through.

Makes 8 cups.

Ingredients

8 slices of bread

softened butter for spreading

8 small slices of ham

8 eggs

fresh oregano, chopped

salt and pepper

Method

Preheat the oven to 180 degrees Centigrade.

Take each slice of bread and, using a cookie cutter, cut a large circle using the maximum amount of bread.

Spread one side of the bread lightly with butter.

Push the bread, butter side down into a muffin tin hole. If a hole appears, tear off a bit of the waste bread and push it into the hole to seal it.

Now lay a slice of ham in the hole, pushing it down to make space for the egg.

Crack an egg into the hole, season and top with a little oregano.

Repeat until all 8 cups are made.

Bake for 12-15mins for a runny or soft yolk and 15-20mins for a firm yolk.